Healthy Avocado Egg Salad
Ingredients
- 2 hard-boiled eggs, peeled and chopped, see instructions below
- 1 medium avocado pitted and scooped out (¾ cup mashed)
- 1 tablespoon light mayonnaise, I like Best Foods (Hellman’s)
- 1 teaspoon lemon juice
- Salt and fresh pepper, to taste
Instructions
- Cook eggs: place eggs in a small pot covered in warm water. Cook for 15 minutes total. First cook on high heat until boiling then turns down to simmer. Remove from heat and drain water. Add cold water to the pot and some ice cubes, to chill eggs. One chilled, peel, and chop eggs.
- In a medium bowl, add avocado and mash until chunky. Add chopped eggs, mayonnaise, lemon juice, and a little salt and pepper, to taste. Mix with a spoon until blended well.
- To serve: Spread on whole-grain toast topped with tomato slices or make lettuce wraps topped with tomato slices. Or, serve as a dip with veggies or chips.
- This recipe can easily be doubled, tripled, and such.
Nutrition
Serving: 0.66cupCalories: 234kcalCarbohydrates: 8gProtein: 8gFat: 20gSaturated Fat: 4gCholesterol: 186mgSodium: 282mgFiber: 6gBlue Smart Points: 5Green Smart Points: 5Plus Points: 3